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THE CORRELATIVE ANALYSIS OF AMPLITUDE-TEMPORAL CHARACTERISTICS OF EVOKED POTENTIALS OF BRAIN CORTEX IN SPORTSMEN
Get PDFThe article considers the correlative analysis of amplitude-temporal characteristics of evoked potentials of brain cortex in sportsmen of playing kinds of sport and athletes at perception and processing of significant information “What” and “Where” in the brain cortex. The method of electroencephalography (Р300 methodology) was used to study the evoked potentials of the brain cortex. The statistical processing of data was realized using the statistical package MedStat. Kendall coefficient of correlation was used depending on data distribution, different from the normal values distribution. In the result of research there were revealed the high interconnections of latency of later components in sportsmen of both groups of examined persons at observation of significant stimuli “What” and “Where”. There was revealed the intensification of correlations of latency in frontal, central and temporal parts of the brain cortex. The correlations of amplitude of late components of biopotentials of the brain cortex were characterized with mean coefficients of interconnection mainly in sagittal central frontal and also parietal parts of cortex
TOXIC ELEMENTS IN LENTIL, THYME AND JUNIPER IN THE COMPOSITION OF SEMI-SMOKED SAUSAGES USING THE METHOD OF ATOMIC-ABSORPTION SPECTROMETRY WITH ATOMIZATION IN FLAME
Get PDFStudies have been conducted into the content of toxic elements in sprouted and unsprouted lentils, juniper fruits and thyme herb, manufactured samples of semi-smoked sausages whose formulation contained the specified ingredients. The samples were prepared for conducting the study. Measuring the mass fraction of heavy metals is based on the selective absorption of electromagnetic radiation of a certain frequency by atoms of substance in a free state. Metal mass fraction in the mineralizate of a sample of food products was calculated by the calibration dependence of absorption magnitude on mass concentration of the metal. Measurement of copper and zinc mass fractions involved an atomization technique in the air-acetylene flame, with a burner heated to a temperature of around 3000 °C; their content was determined by the magnitude of radiation resonance absorption at analytical wavelength corresponding to the examined metal. It was determined that the investigated vegetable raw materials and semi-smoked sausages did not contain toxic elements that exceeded the standard
RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD»
Get PDFThe influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. The introduction of the food additive "Magnetofood" helps to increase the biological value (the content of the microelement of Fe is increased by 3 mg / 100 g), the energy value (increases by 3 kcal / 100 g) and the storage period (grows by 12 hours) in the experimental bread samples " Kharkiv Rodnichok " compared with the control (wheat–rye bread "Darnitsky"). That is, the food supplement "Magnetofood" due to Fe2 + can be recommended as an antioxidant and a source of easily digestible iron and an anti–anemia agent. It has been experimentally established that the introduction of the polyfunctional food additive "Magnetofood" improves the yield and quality of wheat–rye bread. In addition, the quality of bread is influenced by the way of introduction of "Magnetofood": when introducing "Magnetofud" in the form of an oil suspension (CHI), the indices are 1–2% better than when adding the additive as a dry powder. It also follows from the data obtained that the physicochemical parameters of the experimental bread samples " Kharkiv Rodnichok " are improved in comparison with the control (Bread "Darnitsky") as follows: yield, bake, shrinkage, porosity of crumb are increased by 2–3%, 5–10 %, 5–10%, 3–6% respectively; and the crumb humidity and acidity decrease by 1% and 1.0– 1.5 °, respectively. Microbiological studies have shown that seeding Вас. subtilis after 10 days will increase: in control 2 times, and in the samples of bread "Kharkov fontanel" 1, 2 – in 1,3 times. That is, "Magnetofood" has an antimicrobial effect, which leads to better quality, preservation of freshness and lengthening the shelf life of bakery products. Thus, the introduction of the polyfunctional food additive "Magnetofood" in wheat–rye bread improves yield, quality and shelf life. 
INVESTIGATION OF THE INFLUENCE OF THE TEMPERATURE LEVEL ON THE BILATERAL MEAT FRYING PROCESS
Get PDFThe elaboration and introduction of the new high-energetic and resource effective equipment in the activity of food industrial enterprises, including restaurant economy is an urgent scientific problem. The most important role at that is played by the unit energetic consumption of energetic processes, which decrease allows to receive an economic effect. The rise of the energetic effectiveness of technological processes of fried meat products manufacturing is possible at the expanse of combining traditional and non-traditional (physical and electrophysical) processing methods. The use of combined thermal processing methods allows to raise the effectiveness of heat conduction from heating environments to a product.
The aim of the research was the determination of the frying surfaces temperature at the bilateral heat supply for a value of the mean integral temperature pressure and frying process duration, ready product output and unit energy consumption.
The change of the initial temperature level of the frying process has an essential influence on the mean integral temperature pressure between a frying surface and product surface layer. The temperature decrease of frying surfaces from 423 К to 393 К leads to the decrease of the mean integral temperature pressure between a frying surface temperature and product surface one by 4 К by the nonlinear law, and allows to raise the coefficient of heat conduction through steam layers. It was proved, that the bilateral frying of natural products of meat at the surfaces temperature 393 К allows to decrease the process duration by 6 s, to raise the ready product output by 3,3% and to decrease the unit electric energy consumption by 0,023 kW·hour/kg comparing with the bilateral frying at the surfaces temperature 423 К
STUDY OF KEEPING PROBIOTIC PROPERTIES OF SOUR-CREAM BUTTER AT STORAGE
No full textThe aim of the work was the study of keeping probiotic properties of sour-milk butter with inclusion of Lactobacillus acidophilus La-5 (La-5) monoculture. Flora Danica mesophile culture independently (FD); in combination with La-5 and La-5 independently were used for fermenting cream. The output consistence of culture in cream was 1×106 CFU/cm3.
In autumn-winter and spring-summer period of the year four butter groups were prepared, they differed by temperature of cream fermentation: I group – (30±1) ºС; II – (37±1) ºС; III – stage regimes of combination of fermentation and physical maturing; IV group – introduction of cultures into oil kernel; the output concentration – 1·108 CFU/cm3.
As to the features of summer and winter periods, in summer one cream fermentation is more active that is indicated by more number of cells of both microbial cultures. The best parameters of viable cells keeping were typical to the samples at FD+La-5 use and temperature of cream fermentation (30±1) ºС. Storage life of sour-cream butter with probiotic properties is 35 days at temperature 0…-5 ºС
STUDY OF COMBINED CLEANING PROCESS OF SUNROOT TUBERS
Get PDFElaboration and improvement of the process of raw material cleaning is an urgent scientifically technical process. The one of most prospective directions of vegetables cleaning process intensification is the elaboration of combined methods of their cleaning. The improvement of tubers cleaning process is based on the combination of thermal processing of sunroot tubers by steam and the process of further mechanical additional cleaning.
The experimental studies of the influence of parameters of the process of sunroot thermal processing by steam on a tuber surface layer transformation were carried out. The influence of the steam pressure and the duration of the process of tubers thermal processing on the depth of the thermal processing of tuber surface layer and also on the effectiveness of the peel separation were studied. At the same time there were realized the studies as to the influence of the duration of tubers mechanical additional cleaning process on cleaning quality parameters.
The experimental apparatus and correspondent method that allow to carry out investigations of the combined process of sunroot tubers cleaning with a possibility to determine the influence of all its parameters on the percent of raw material losses and cleaning quality were elaborated. Rational regimes of the combined process of sunroot tubers cleaning were established
LEUKOCYTE PROFILE OF BLOOD OF COWS AT USING “LEUCOZAV” AGAINST LEUCOSIS OF CATTLE
Get PDFThe development of specific medical forms for fighting against the tumor disease (cancer) of people and animals has the extremely important value. The preparation «ZG-2011» («Leucozav») was invented in 2000-2006 by research associates of SSI “State center of innovative biotechnologies” that forms in inoculated animals the specific anti-viral immunity that protects cattle from being infected by the leucosis causative agent. Analogues of this preparation in Ukraine are absent.
The main aim of the study is the determination of “Leucozav” influence on morphologic parameters of blood (leukocyte profile) of clinically healthy cows and ones, infected by leucosis.
The object of the study was blood of cattle (milk herd), considered as unfavorable as to leucosis.
Blood samples were studied before administering “Leucozav” and after that. Serological and immunological research methods were used.
At the experiment it was studied, that «Leucozav» administration to infected animals normalizes leukocytes number and the ratio of their separate forms in blood of cows. In blood samples, taken of healthy cows, the preparation administration doesn’t influence the leukocyte profile.
This experiment gives grounds to recommend the newly created preparation«Leucozav» to cows with leucosis, because it normalizes the number of leukocytes and their ration in separate forms in blood of RID-positive cows that react positively at the immune diffusion reaction in the agar gel at the study of leucosis of cattle
THE STUDY OF BEER QUALITY WITH THE REDUCED TOXIC EFFECT
Get PDFThere was grounded the expedience of using unconventional vegetable raw material, namely Pinus sylvestris needle that partially replaced hop for beer enrichment. The optimal parameters of extraction of Pinus sylvestris needle relative to anti-oxidant activity of extract: hydromodulus 1:20, temperature 60 ºС, extraction 30 min. The needle extract has pure smell, harmonic refreshing taste with needle note. The content of ascorbic acid in extraction is 0,275 mg / 100 g, antioxidant activity – 202,3 C/100 g. The quantitative ratio of hop and pine needle in beer receipt was determined by the way of mathematical modeling. Quantitative content of Pinus sylvestris needle is no more than 20 % by mass from the rated norm of hop that is enough for preserving hop bitterness and smell. The receipt of beer, including Pinus sylvestris needle, was elaborated. The quality parameters of ready drink were studied. The addition of needle increases the beer gustatory properties, decreases methanol content. The content of ascorbic acid in ready drink is 3,52 mg/100 g. Antioxidant activity of elaborated beer is 178,1 C/100 g that determines its high biological value.
The influence of beer with needle extract on antioxidant system of organism of biological objects was assessed. Under conditions of acute pathological condition the beer with needle extract decreases oxidative influence of drink on brain of biological objects. The beer “Smaragd” decreases toxic effect on organism of living creature due to its antioxidant properties.
The introduction of needle extract that includes vegetable antioxidants in beer is the one of the ways to increase antioxidant capacity of ready drink. It opens the prospect of studies, directed on elaboration of arrangements of stabilization of different sorts of beer. The studies may be introduced in production that has positive effect on ready product quality
RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS
Get PDFStudies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products.The structure of meat is a system of structured protein fibers, impregnated with tissue fluid, which is protein sol that contains organic and inorganic substances, soluble in it. The tissues that the meat is composed of belong to natural biopolymers, so conducting analytical studies into mechanical properties of meat within the framework of our understanding of the mechanics of polymers will make it possible to improve mincing processes, employed during manufacturing of meat products.In order to prevent meat overheating, the mincing process is performed at several stages. For example, in cutting mechanisms of choppers, they use a row of knives and grids with holes, diameter of which gradually changes from the original size of0.06 mto 0.003-0.002 min the outlet grids. Quality indicators of the finished products are affected by mechanical characteristics of raw materials and the way the cutting process is carried out.In the course of conducted analysis it was found that in modern food production there remain unresolved important problems, which address current issues, related to rheological and structural mechanical properties of meat raw material. First of all, it concerns theoretical and practical developments that enhance an understanding of physico-chemical and mechanical properties of raw materials, which will make it possible to develop theoretical foundations and experimentally substantiate the new conceptual approach to solving the task of improving the quality of semi-finished products and durability of equipment at meat processing enterprises of APC. The research is the basis for constructive and technological solutions, choice of mode, kinematic and dynamic parameters of cutting devices, steel and wear resistant coatings for cutting tools that provide saving of energy and materials at meat mincing, high quality of minced meat. and finished products and appropriate service life of the equipment.It was established that in order to determine characteristics of the strained state of meat, it is necessary to apply a circular diagram of loading-unloading, which allows analysis of behavior of the sample in a closed cycle of changing in external load. An analysis indicates a very large dependence of meat elasticity module on temperature. Dependences of this kind are generally characteristic of polymer bodies
THE STUDY OF INFLUENCE OF TECHNOLOGICAL FACTORS OF ENCAPSULATED OILS AND THEIR SHELL PRODUCTION USING SODIUM ALGINATE
Get PDFThe use of sodium alginate and realization of its chemical potential in technology of encapsulated oils provide thermostable properties of shell that widens the assortment of new types of oil-fat products with given geometric form and improved consumption properties, prolonged storage terms.
The stable technological process of encapsulated oil production is provided by involvement of third substance – white sugar into recipe composition of sodium alginate water solution.
Scientific-technical substantiation of the composition of structurized edible shells of dosed encapsulated oils is provided by the parameters of such systems that determine technological cycle of production and of the work of special equipment for its industry receiving.
The technology of shells of encapsulated oils and rational concentrations of recipe components were elaborated. The introduction of density regulator –white sugar – in concentration 23,0 % into the composition of capsule-creating solution that allowed determine organoleptic and structural-mechanical parameters Efr = (10,0…21,5) × 103 Pа was substantiated. Determination of technological properties of the shell of encapsulated oils gives preconditions for the industrial production that allows widen the assortment of oil-fat raw material, encapsulated charging and widen the area of the use of industrial encapsulated product for culinary at institutions of restaurant economy